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This Rib Fillet with White Bean Purée is a simple, restaurant-quality dish that’s big on flavour and quick to prepare. Juicy, perfectly seared steaks are served over a smooth, creamy cannellini bean purée infused with lemon, garlic and fresh tarragon.
Finished with seasonal greens and a drizzle of olive oil, it’s a fresh, balanced meal that’s perfect for weeknights or effortless entertaining.
4
10 minutes
10 minutes
This Rib Fillet with White Bean Purée is a simple, restaurant-quality dish that’s big on flavour and quick to prepare.
Author:Australian Beef
4 x 260g (Medium Thickness) Rib fillet steaks
2 x 400g cans cannellini beans, drained and rinsed
2 tbs lemon juice
1 small garlic clove, crushed
2 tbs extra virgin olive oil, extra to serve
2 tbs tarragon, chopped, extra to serve
Mixed beans to serve, green beans, broad beans edamame
In the bowl of a food processor combine cannellini beans, lemon juice, garlic, half the oil and 2 tbs water. Process until smooth. Transfer to a bowl, stir in the tarragon. Season.
Brush the steak with remaining oil, season. Heat a barbecue or chargrill pan on medium high heat. Cook steak for 3-4 mins each side for medium rare or until cooked to you liking. Transfer to a clean plate. Cover loosely with foil and rest for 5 minutes. Thinly slice.
To serve divide the bean mixture amongst plates, top with steak, beans extra tarragon and drizzle with a little extra virgin olive oil.
